Maryland Style Crab Cake

Maryland crab cakes shine with fresh, simple ingredients. The star is lump crab meat. This meat comes from the body of the crab and has a sweet, delicate flavor. It holds its shape well and gives the cakes a rich texture.

Craving the ultimate Maryland Style Crab Cake? Discover the secrets to crafting this savory dish, featuring fresh lump crab meat and essential seasonings that elevate every bite. In this guide, learn about the key ingredients, easy step-by-step instructions, and cooking tips to make your crab cakes perfectly crispy. Don't miss out on this delicious seafood classic—click through to explore the full recipe and bring a taste of Maryland to your kitchen!

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Ingredients

1 pound lump crab meat, picked over for shells

1/2 cup crushed saltine crackers

1/4 cup mayonnaise

1 large egg, lightly beaten

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon Old Bay seasoning

1 tablespoon chopped fresh parsley

1 teaspoon lemon juice

1/4 cup diced red bell pepper

1/4 cup finely chopped green onions

Salt and pepper to taste

2 tablespoons olive oil (for frying)

Instructions

In a large mixing bowl, combine the lump crab meat, crushed saltine crackers, and diced red bell pepper. Gently fold the ingredients together to avoid breaking up the crab meat.

In a separate bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, lemon juice, salt, and pepper until well blended.

Pour the mayonnaise mixture over the crab mixture and gently combine until the crab is well coated. Be careful not to overmix, as you want to keep the lumps of crab intact.

Form the crab mixture into cakes, approximately 1 to 1.5 inches thick. You should have about six to eight cakes, depending on your size preference.

Place the formed cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes. This helps them hold their shape while cooking.

In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the crab cakes to the skillet, making sure not to overcrowd the pan.

Cook for 4-5 minutes per side, or until golden brown and crispy. Flip gently using a spatula to avoid breaking the cakes.

Remove the crab cakes from the skillet and place them on a plate lined with paper towels to remove excess oil.

Serve the crab cakes warm, garnished with additional parsley or lemon wedges on the side. Pair with tartar sauce or a zesty remoulade for dipping.

Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 6-8 cakes

- Presentation Tips: Serve the crab cakes on a large platter, arranged in a circle, with lemon wedges and a small bowl of tartar sauce or remoulade in the center for dipping. A sprinkle of fresh parsley on top adds a vibrant touch!